1 env. dry active yeast
1 1/4 c. warm water
2 tsp. salt
Butter
4-5 c. flour
4 tsp. baking soda
1 qt. water
Coarse salt

Mix together yeast and warm water. Separately mix salt and 4 cups flour in large bowl. Add yeast and flour mixes together, then add enough flour to make dough stiff. Knead 10 minutes until dough is elastic.

Shape dough into large ball and place in greased bowl, let rise 45 minutes or until doubled.

Break off a small ball of dough and roll in hands until it is about 20 inches long and 1/4 inch thick. When all dough is made into pretzels, dissolve baking soda into water and bring to a boil. Drop pretzels into boiling water one at a time for about 1 minute or until they float. Remove and drain. Place on buttered baking sheets and sprinkle with salt.

Bake at 475°F for 12 minutes or until golden brown.

Eat hot or cool with mustard if desired. (To cool, place on rack.)